Name: Tofu and carrot kimchi lettuce wraps
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: Carrot kimchi; 2 medium carrots (240g), sliced into long, thin ribbons (see tips); 250 gram baby radishes, trimmed, sliced thinly; 4 green onions (scallions), chopped; 2 clove garlic, crushed; 2 teaspoon salt-reduced soy sauce; 2 teaspoon caster (superfine) sugar; Tofu lettuce wraps; 400 gram firm tofu, drained, cut into 1cm slices, halved diagonally; 1 medium red onion (170g), halved, sliced thinly; 2 baby cos (romaine) lettuces (260g), leaves separated; 1 medium nashi pear (200g), halved, cored, sliced thinly; 2 teaspoon toasted sesame seeds

Tofu and carrot kimchi lettuce wraps

A healthy vegan twist on classic san choy bau.

Makes 12

Prep

10M

Cook

10M

Marinate

15M

Total

20M

These tasty lettuce wraps from The Australian Women’s Weekly and Disney’s ‘Healthy Family Eating’ cookbook are packed full of zesty homemade carrot kimchi and grilled tofu for a healthy vegan twist on classic sang choy bau.

San choy bau is arguably the best ‘just happens to be healthy’ food you will find. Packed full of fresh crunchy vegetables and grilled tofu for a complete meal that won’t leave you feeling heavy. Perfect for summer!

Looking for more vegan dinners or more san choy bau recipes?

Ingredients

Carrot kimchi

2 medium carrots (240g), sliced into long, thin ribbons (see tips)

250 gram baby radishes, trimmed, sliced thinly

4 green onions (scallions), chopped

2 clove garlic, crushed

2 teaspoon salt-reduced soy sauce

2 teaspoon caster (superfine) sugar

Tofu lettuce wraps

400 gram firm tofu, drained, cut into 1cm slices, halved diagonally

1 medium red onion (170g), halved, sliced thinly

2 baby cos (romaine) lettuces (260g), leaves separated

1 medium nashi pear (200g), halved, cored, sliced thinly

2 teaspoon toasted sesame seeds

Method

1.Make carrot kimchi: Place ingredients in a medium bowl; toss well to combine. Stand for 15 minutes.

2.Meanwhile, cook tofu and onion on a heated oiled grill plate (or grill or barbecue) over high heat for 4 minutes or until golden brown and grill marks appear on both sides. Transfer tofu and onion to a plate; cover to keep warm.

3.Arrange lettuce leaves on serving plates; fill with tofu, onion, nashi and kimchi, sprinkle with sesame seeds.

We used a vegetable peeler to slice the carrot lengthways into long, thin ribbons. Kimchi is traditionally left to ferment, but this quick version mimics the flavours in a fraction of the time. You can buy small tubs of kimchi from most Asian grocers, if you prefer. Lettuce wraps are best eaten in one bite, so make them small and manageable. If transporting to work or school, pack filling ingredients and lettuce wraps separately, in airtight containers; keep refrigerated or pack with an ice brick. For the gluten-intolerant, use tamari instead of soy sauce.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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